Herb and Bacon Funeral Potatoes

Prep: 15 min

Cook: 45 min

Total: 60 min

Yield: 12 servings

Herb and Bacon Funeral Potatoes combine crisp hash browns with smoky bacon and fresh herbs in a creamy sour-cream and cheese base. A buttery corn-flake and bacon topping bakes golden for irresistible crunch.

Ingredients

2 lb frozen hash browns

2 cup sour cream

1 can cream of chicken soup

10 tbsp butter, melted

1 tsp salt

0.25 tsp black pepper

1 tsp dried onion

6 slice bacon, cooked and chopped

2 tbsp chives, chopped

2 cup shredded cheddar cheese

2 cup corn flakes

2 tbsp parsley, chopped

Steps

Thaw and pat dry hash browns on a baking sheet overnight if frozen.
Preheat oven to 350 F.
Combine sour cream, cream of chicken soup, melted butter, salt, pepper, dried onion, chopped bacon, and chives; mix well.
Stir in shredded cheddar and potatoes; spoon into a greased 9×13 pan.
Crush corn flakes, then toss with melted butter, chopped bacon bits, and parsley; sprinkle over casserole.
Bake uncovered for 45 minutes, until bubbly and golden; serve hot.